Seattle Food and Wine Experience – FOOD FOCUS!

Cue the riveting string instruments and Matthew McConaughey’s silky Southern pipes following the screen as it pans across visuals of streaming, juicy cuts of steak fillets and you have yourself a commercial featuring beef as “what’s for dinner.”

In one of the final days of “I Heart Beef” month, the Washington State Beef Commission‘s (WSBC) tent might have been the highlight of the Seattle Food and Wine Experience (SFWE) for this hollow-legged blogger.

Through a blind tasting, WSBC offered up servings of grass-finished, grain-finished and naturally-raised beef to determine a favorite by their consumers. More than one million beef farmers and ranchers raise cattle in every state and do so with the resources available to them in their local area to produce nutritious, safe and tasty beef. In this instance, resources ranged from grain products to grass only or a combination of both and were played out in a consumer study at the event.

Breakdown of the beef bared at the tent:

• Grain-finished – Cattle spend most of their lives grazing on pasture, then spend four to six months in a feedlot eating grain-based products (potatoes are most common).
• Grass-finished – Cattle spend their entire lives grazing on pasture only.
• Naturally-raised – Cattle can be grain-finished or grass-finished but have not received antibiotics, preservatives or added hormones.

Overall best taste on this palate? Grain-finished! Although all three servings were prepared identically, it was the most robust in flavor and richness.

Exotic Wines Festival: A New Approach to Wine Events

In Shel Silverstein’s timeless 1963 book Lafcadio: The Lion Who Shot Back, our protagonist is a lion who in retaliation against mean-spirited hunters learns to shoot a gun, and then goes on to fame and fortune as a trick-shooting performer around the globe with all the accompanying riches and rewards. However, there comes a point where he’s just plain bored with all the baubles and bromides that accompany the lifestyle of the rich and famous. So bored that he began to cry.

‘Everything isn’t everything,” said Lafcadio the Great, dripping big tears down on the golden rug. I’m tired of my money and my fancy clothes. I’m tired of eating Rock Cornish hen stuffed with rice. I’m tired of going to parties and dancing the cha-cha and drinking buttermilk. And I’m tired of smoking five-dollar cigars and playing tennis and I’m tired of signing autographs and I’m tired of everything! I want to do something new!’

‘Something new?’ I asked.

‘Something new!’ he said. ‘But there isn’t anything new to do!’

And he started to cry again.

Maybe this is a bit melodramatic; after all, what did the big crybaby have to be so upset about, what with five-dollar cigars and all? But, in a way, for the wino attending all kinds of wine events, this feeling is not altogether unfamiliar. Tasting great wines, meeting talented and passionate winemakers, munching on savory bites from famed chefs, it can get soooooo humdrum.

That’s why I got so excited about the Exotic Wines Festival on February 22 at the incomparable Teatro ZinZanni, an exotic place for exotic wines.

Stepping into Teatro ZinZanni is like stepping onto the set of The Imaginarium of Doctor Parnassus with a full dose of circus and a hint of good old-fashioned burlesque sex appeal.  Costumes, masks, draperies, and unapologetic, luxurious gaudiness–you enter a world where the only surprise would be an unlikely failure to surprise.

Major League Wine at a Minor League Price

I like surprises. I don’t mean the kind where you arrive home to find your back woods in flames. I mean the other kind where you’re bumbling along and something unexpectedly good happens: Your blind date turns out to be hot, you get home five hours later than usual to find that your dog indeed has waited for you, you review your finances to find you really do have the money to take that trip to France (okay, this one hasn’t actually happened but I’m still hoping). That kind.

My most recent wine surprise happened when I got a recommendation from a wine store clerk wearing a Metallica t-shirt. Not that 80′s era rock band t-shirts necessarily disqualify someone as a knowledgeable wine critic, but I was in a hurry and it’s all I had to go on.

“It’s like totally complex and everything,” he said. Hearing those words reminded me of past girlfriends where being described as “complex” was another way of saying “problematic.” Not wanting to appear as if I completely rejected his recommendation, I took the bottle. What the heck, it was only nine bucks. I brought the bottle home, placed it in my cellar next to my other cheap wines reserved for weeknights and promptly forgot about it. Weeks later when it was the only bottle left, I decided to open it in the spirit of discovery and exploration (Or desperation. It was the only one left).

Stevens Winery 2007 Merlot, Yakima Valley

By the power invested in Woodinville veteran winemaker Matt Loso, he pronounced Tim Stevens man and wine in 1998. Upon hiring Stevens to fill the role of assistant winemaker, Loso also encouraged him start producing barrels for his own label.

In 2002, Stevens broke out onto the scene with his wife, Paige, acting as his right arm in their foundation of Stevens Winery. Located next to their good friends and fellow winemakers in the Warehouse District of Woodinville Wine Country, Stevens Winery produces four reds and two white wines, limiting their production to a distinctly artisan level.

Marking their distinction further is their choice location for fruit from Yakima Valley. Although it was Washington state’s first established AVA in 1983, Yakima Valley has caught some flack in the past for its cooler growing season and severe lack of rain. However, 40% of wineries in the state source their fruit from the region and its soils are often compared to that of Bordeaux, France, making it an ideal area for Washington’s claim to fame: Merlot.

The Stevens say they owe much of their success to their growing partners in Yakima, in the case of the 2007 Merlot, DuBrul and Meek vineyard are given all the credit.

With the support of Yakima’s finest, Stevens took on the “bad wrap” of Merlot to prove the negative stereotypes as false assumptions.

Riedel: THE Wine Glass

Neuschloß, Austria is the motherland to the 250-year-old wine glass known to the world as Riedel. Centuries of handcrafted glassware precision made its way to Seattle’s Urban Enoteca this last weekend, care of Daniel Vu, Riedel USA’s Director of Wineries.

In a mini-seminar that took place in a dauntingly white room – ceiling to floor, with red wine involved! – Vu managed to change many perspectives on wine glassware completely.

Through the power of wine in a Riedel crystal goblet, a few hugely phallic decanters and a festive pink tie, Vu wooed his intimate audience simply by using their own on-the-spot education to showcase the prowess of their glasses.

Riedel says: For a wine consumer to “fully appreciate the personality of different grape varieties and the subtle character of wine, it is essential to have an appropriately fine-tuned glass shape.”

Robert Parker says: “The finest glasses for both technical and hedonistic purposes are those made by Riedel. The effect of these glasses on fine wine is profound. I cannot emphasize enough what a difference they make.”Vu says: “The shape of the glass is responsible for the flow of the wine and consequently, where the wine touches upon entering the sensory and flavor receptors of your mouth.”

The lips, the teeth, the tip of the tongue/Science says: Flavor hits your tongue in specifics ways. Sweetness is found at the tip, salt is at the sides of the tip, sour (acid) is on the sides of the core and bitter (tannin) is on the back before you swallow.

Good Wine, Bad Movies, and the Feeling that You Can’t Go Back

Disappointment. Get used to it if you’re a fan of grape juice, because loving the vino is a one way street. Once you’ve had a glass of elixir that truly moves you, it’s hard to go back to the same old vanilla mediocrity you got yourself used to. You want more. You want to be moved again. But how does one go back to the farm after experiencing a few nights of the MC Hammer lifestyle in the big city? How does one go back to watching WNBA reruns after seeing the Celtics play the Lakers? Sure, I could walk into the nearest reputable wine shop and purchase a bottle with a price tag equal to the GDP of a third world country, but that’s no guarantee drinking it will make me see God. The trick is—no, the fun is—no, the joy is finding that little unknown gem that is way under-priced and treating it like your favorite little indie band whose every song is just so good, but nobody has yet heard of them.

The first thing you have to do is find a good store. Good wine shops have good people. Basically two types of people work in wine stores: the ones who love wine and want to share that love, and the ones with the “I’m here because I messed up at White Castle” expression on their face. Good wine stores have an abundance of the former. Next, ask them questions. Build a relationship. There is no wine equivalent of the “when’s the baby due?” question that caused so much trouble with your sister’s friend. Try to find a person with your taste. Think of it like finding a movie critic with your tastes, because with wine, one man’s Gone with the Wind is another mans Gigli. Will this guarantee a hit every time? No, but at least he/she can eliminate wine’s version of the Leprechaun series. It skews the odds in your favor. It sets yourself up to win more than you lose.

Finally, and I’ve preached this before, try everything. Don’t let odd grape varietals, different regions, or new blends scare you away. This week’s recommendation is a rock star!

Arizona Stronghold Vineyards, Nachise Blend ($19.99): Nachise reminds me of my cousin who returned from Europe sporting an accent, drinking tiny, strong coffees, and wearing a beret. It’s completely American, yes, but it mimics the Rhone style perfectly.

To read more of Kris Barber’s insights on wine, visit his blog at winerogue.wordpress.com.

Wine & Chocolate Pairing in the Yakima Valley

Our friends over at Wine Yakima Valley have put their heads together with their combined expertise, and assembled some great tips for pairing wine with chocolate.

• When pairing wine and chocolate, it is preferable to taste them individually first. Taste the chocolate again, letting it melt on your tongue, and then take a sip of wine to combine their flavors and textures. Chocolate will not melt at room temperature, so it is difficult to properly taste the chocolate if you already have a mouthful of wine.
• For an ideal pairing, avoid wines and chocolates that are overly tannic in nature; otherwise, the tannins will compete with each other, resulting in a muddled and flat combination.
• When drinking buttery or sweet whites, salted milk chocolate provides a stunning contrast. This may come in the form of something like a salted caramel confection with milk chocolate or a dark milk chocolate bar with salt throughout.
• Wines with savory notes, such as smoke, wood or meaty qualities, are outstanding when paired with chocolate with a smooth texture and similar savory notes, such as leather, cheese or smoke.
• When drinking full-bodied wines with bold flavors, a chocolate that is hearty and rustic in texture with a similarly pronounced flavor works best.
• Wines or chocolate with similarly distinct notes, such as black pepper, can be mutually enhanced when paired together.
• If you’re struggling with pairing a wine with chocolate, selecting a chocolate that contains berries, dried fruit or nuts can quickly and easily make the pairing more successful.

For examples of Yakima Valley wine and chocolate pairings visit Wine Yakima Valley.

Or, if you’d rather try this out yourself, you might try picking up a Premier Pass for the Red Wine & Chocolate event. Visitors to the Yakima Valley can purchase a “Premier Pass” for $30 in advance or $35 at the door. The Pass entitles guests to exclusive wine and chocolate pairings, guided cellar tours, library tastings and other activities not available to the general public at certain wineries. As a “Premier Pass holder” you are entitled to the following benefits during Red Wine & Chocolate. The wineries are listed as a basic “itinerary” going from the west side of the Valley to the east side. If you are traveling east to west, simply start at the bottom and move toward the top. Passes purchased prior to February 8, will be shipped to the buyer. Passes purchased after February 8, will be available at three separate will call locations throughout the valley. On-line Premier Pass sales will be discontinued February 13, 2011.

For more information and to purchase Premier Passes, visit Wine Yakima Valley’s website at www.wineyakimavalley.org.

My Dumb Phase

I was pretty stupid when I was in junior high. When I was baking a cake in eighth grade home economics class, the instructions told me to grease the bottom and sides of the pan; so I did—on the outsides.  In seventh grade history class, I wrote a five page book report on the pheasants that lived during the old medieval feudal system. Not the peasants, mind you—the pheasants. According to the paper, the pheasants were not able to leave the fiefdom without first receiving the Lord’s consent. Junior high was also the time when I thought the word “awry” was pronounced like “awe-ree”. Once during summer break I tied a rope to my friend’s mini bike to see if my skateboard could do thirty. Turns out, twenty seven was its top end. This was the first time of four that I broke my arm in junior high.

Let me continue. Once in social studies class I copied every single answer off a friend’s test paper—beginning with his name. On two separate dares I chewed tin foil, and pushed a pin into the wall socket. Rather than taking the $5/hr. caddying job, I stuck with the $3/hr. lawn mowing job because I thought it would look better on a resume one day. I remember wishing I could score with the ladies the way Freddy Mercury probably did. Once in a spelling competition I misspelled the word “Angel.” A-N-G-L-E–Angel. Another time I counterfeited a teacher’s handwriting on a hall pass to get out of going to math: “Please excuse me from class.” These are just a few examples. I could go on. I’m not saying I’m a brain surgeon now but I did get a little better.

Some wines go through a phase like this too. It’s called their “dumb phase.” No kidding. It’s a period of a wine’s transition from youth to maturity. Shortly after bottling, the delicious flavors of fruit can begin to decrease before the complexities of maturity have developed. During this time the wine just doesn’t taste very good. It’s wine’s version of writing “pheasants” and just like some junior high kids, there’s no telling what causes it or how long it will last.

This week’s recommendation is a white wine and therefore typically immune to the dumb phase.

Chateau St. Michelle 2008, Columbia Valley Riesling ($9.99): This wine contains a smart taste of apricots, a clever use of pears, and an intelligent hint of honey. It all comes together in one brilliant Riesling.

To read more of Kris Barber’s insights on wine, visit his blog at winerogue.wordpress.com

Top 10 Reasons to Drink Wine During Superbowl

Superbowl Sunday has arrived, and we’ve put together a list of reasons to make you feel good about knocking back some vino during the game. Thanks to Casey Chapman and Jameson Fink for contributing to this Top 10 List. Have your own reasons? Leave us a comment.

10. Wine and Cheetoz: a new twist to an old pairing.

9. Being the only person at your Superbowl party to shout, “Damn, he got crushed like a vinefera grape!”

8. Convenient 750mL bottles are even better than tallboys and reduce the need to run to the beer fridge or cooler.

7. Tastes great. Less filling.

6. You get to tools to open each bottle.

5. Fewer bathroom breaks resulting in missing less of the game and commercials.

4. Purple teeth are easier than body paint.

3. Statistics show that Superbowl Sunday records the highest incidents of heart attacks. Wine is good for the ticker.

2. Shouting, “Put a cork in it!” to fans of the opposing team.

1. You’ve run out of beer.

Walla Faces Sunday Jazz Cafe’ Performing Live Bluzette

February 13, 2011
2:00 pm	to	5:00 pm

Walla Faces Sunday Jazz Café Performing Live Bluzette, retro and current jazz favorites. Wine by the glass or bottle available for purchase. No cover charge.

Walla Faces Tasting Salon
216 East Main Street
Walla Walla, WA 99362

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